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Mushroom risotto

A creamy risotto without a drop of cream: the starch from the rice, stirred with hot stock, does all the work.

⏱ 40 min🍽 Serves 4

Ingredients

• 🍚Rice300 g
• 🍄Mushrooms300 g
• 🧅Onion1
• 🧈Butter40 g
• 🧀Grated cheese60 g
• •Olive oil1 tbsp
• •Stock cube2
• •Water1,000 ml
• •White wine100 ml
• •Salt
• •Pepper
• •Parsley

Method

1. Heat the water with the stock cubes and keep it at a simmer.
2. Brown the sliced mushrooms in half the butter over high heat for 5 minutes. Set aside.
3. In a wide pan, fry the chopped onion in the olive oil over medium heat for 3 minutes.
4. Add the rice (arborio or carnaroli) and stir for 2 minutes until translucent. Pour in the wine and let it bubble away.
5. Add the stock a ladle at a time, stirring, and wait until each is absorbed: 18 to 20 minutes.
6. Off the heat, stir in the mushrooms, the rest of the butter and the cheese. Cover for 2 minutes, add pepper and serve.

💡 Tip : Risotto should be loose enough to ripple on the plate; add a ladle of stock if it is too thick.

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